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Monday, February 18, 2013

Eating through life all the way down to the Roots

While doing the stand-in-front-of-the-fridge-and-think number, I stumbled upon some fennel bulbs.  Ah yes!  I had some sort of impulsive consumer issue during grocery shopping last week and splurged on fennel, then had other issues and forgot about those naughty little flavor fairies.
Tonight's the night.  I'm suddenly re-inspired.  I'm going to roast those babies for 2 hours with their other friendly root fellows such as beets, turnips, carrots, onions.. ok onions and fennel are bulbs, but they're still underground folk.
The only difference between this time and last time are the onions and protein choice.  I chose fish fillets; cod and flounder, just roasted 7 minutes over the roots.
This is a meal that doesn't need much fuss since the flavor jackpot lies directly in the veggies.  Cooking them this way makes them oh so tender and melt-in-your-mouth-not-in-your-hands yet still have a bite.  Most importantly, the flavor is concentrated instead of washed away in the cooking water.

The fellows are not very photogenic, but they each have a fabulous personality, so give them a chance ladies!
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